Restaurant-Style Chimichangas at Home

Ingredients

• 2 pieces Ancho Chilies (dried, stems and seeds removed)
• 2 pieces Dried Hot Chilies (e.g., arbol or cayenne for heat)
• 1 tablespoon Cumin Seeds (whole seeds for dry‑roasting)
• 0.5 piece Small Onion (roughly chopped)
• 4 cloves Garlic Cloves (peeled)
• 1 14‑oz can Canned Diced Tomatoes (no‑salt added)
• 0.5 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Dried Oregano (Mexican oregano preferred)
• 1 piece Chipotle Pepper in Adobo (minced)
• to taste Kosher Salt (for seasoning sauce and chicken)
• to taste Freshly Ground Black Pepper (for seasoning sauce and chicken)
• 4 pieces Chicken Thighs, Bone‑In, Skinless (about 1.5 lb, trimmed)
• 1 cup Refried Beans (canned or homemade)
• 1 cup Shredded Mexican Blend Cheese (or cheddar, shredded)
• 1 tablespoon All‑Purpose Flour (for slurry)
• 3 tablespoons Water (for slurry plus extra for soaking chilies)
• 4 pieces Large Flour Tortillas (10‑inch, flexible)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Dry‑Roast and Grind Cumin

   Heat a dry skillet over medium heat, add the cumin seeds and toast, stirring constantly, until fragrant (about 2 minutes). Transfer to a spice grinder and grind to a fine powder.

   Time: PT2M

2. Rehydrate Chilies

   Place the ancho chilies and dried hot chilies in a heat‑proof bowl, cover completely with water, and let sit for 10 minutes until softened.

   Time: PT10M

3. Blend the Sauce

   Drain the chilies and add them to the blender together with the half onion, garlic cloves, canned tomatoes, ½ tsp paprika, ½ tsp oregano, 2 tsp freshly ground cumin, the chipotle pepper, a generous pinch of kosher salt and black pepper. Blend on high speed until completely smooth.

   Time: PT5M

4. Season the Chicken

   Pat the chicken thighs dry with paper towels, then season both sides liberally with salt and freshly ground black pepper.

   Time: PT5M

5. Sear the Chicken

   Heat the large skillet over medium‑high heat, add a thin drizzle of oil, and place the thighs skin‑side down (if skin is present) or flesh side first. Sear until a deep golden‑brown crust forms, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: Medium‑high

6. Braise in Sauce

   Pour about 1½ cups of the blended sauce over the seared chicken, reduce the heat to low, cover the skillet, and let simmer for 30 minutes until the chicken is fork‑tender and infused with flavor.

   Time: PT30M

   Temperature: Low simmer

7. Shred the Chicken

   Remove the thighs from the pan, let cool slightly, then shred the meat using two forks into bite‑size pieces. Set aside.

   Time: PT3M

8. Make the Slurry

   In a small mixing bowl, whisk together 1 tablespoon flour with 3 tablespoons water until smooth; this will act as a glue for sealing the chimichanga.

   Time: PT2M

9. Assemble the Chimichangas

   Lay a tortilla flat, spread a tablespoon of the flour slurry along the lower third edge, then add a generous scoop of shredded chicken, 2 tablespoons refried beans, and 2 tablespoons shredded cheese. Fold the sides over, roll tightly, and press the sealed edge down.

   Time: PT5M

10. Deep‑Fry

    Heat vegetable oil in a deep pot to 350°F (175°C). Using tongs, carefully lower each assembled chimichanga into the oil. Fry for 3‑4 minutes, turning once, until golden brown and crisp.

    Time: PT5M

    Temperature: 350°F

11. Drain and Serve

    Remove the chimichangas with a slotted spoon, place on paper towels to drain excess oil, then serve immediately with lime wedges or your favorite salsa.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g